Ingredients 16 items

  • 450 g boneless and skinned chicken breasts minced
  • 0.5 cup Spring onions or 50 g finely chopped
  • 1 tablespoon red chili pepper chopped
  • 1 teaspoon fresh ginger finely chopped
  • 100 g canned sweetcorn, drained or ¾ cup
  • 3 cups Water or 750 ml
  • 2 cubes MAGGI Less Salt Chicken Stock
  • 1 medium or 100 g Carrot sliced
  • 1 small Red bell pepper or 100 g seeded and cut into cubes
  • 1 small green bell pepper or 100 g seeded and cut into cubes
  • 100 g canned and drained pineapple cut into cubes or ¾ cup
  • 1 tablespoon Oyster sauce
  • 2 tablespoons White Vinegar
  • 1 tablespoon Brown sugar
  • 2 tablespoons Tomato paste
  • 2 teaspoons corn flour mixed to a paste with 4 teaspoons of cold water

How to prepare

  1. Put the minced chicken in a bowl and use your hands to mix well with spring onions, fresh red chili, ginger and sweet corn.
  2. Divide mixture into 16 chicken balls. Bring water to boil in a saucepan. Drop the chicken balls into the boiling water and simmer on low heat for 8-10 minutes or until chicken balls are well cooked.
  3. Remove chicken balls from the water using a slotted spoon and set aside.
  4. Add MAGGI Less Salt Chicken Stock cubes, carrot, bell peppers and pineapple cubes to the same water.Bring to a boil and simmer.
  5. Add the remaining ingredients and stir until the prepared sauce thickens.
  6. Add the chicken balls into the mixture and serve with steamed rice.

Nutritional informations

Questions ? Ask a specialist

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